Staying in Brooklyn This Week-End? So Am I!

oo

I know that most of you are probably heading out of the city to take advantage of this long week-end, if you have not already done so. Well, I am staying right here with the family.
I have invited a few dear friends from the neighborhood, so we will be hanging out in the back yard ( mosquitoes permitting.)
If you are doing the same thing, I have attached a really easy, sure to dazzle recipe for a roasted pepper and goat cheese tart. Stop at your favorite wine store and stock up on a few good bottles, get a few loaves of good bread and you are all set.
See? You don't need to leave lovely Brooklyn to feel like you are in the south of France.

Roasted Bell Pepper Goat Cheese Tart

One 9" Pie Crust
One red, one yellow and one green bell pepper
2 eggs
2/3 cup of milk
2 teaspoons of olive oil
One 6-8 ounce log of Montrachet goat cheese
One medium sized red onion
A bit of chopped parsley
Salt and pepper to taste

For the crust:
I use a frozen Pillsberry rolled pie crusts, available at most supermarkets. Nice and easy, no fuss. Use a 9" pie or quiche pan. Butter the pan and mold the pie dough into it.

For the filling:

Roast one red , one green and one yellow bell peppers under broiler until skin is charred. Let cool, then remove the skin and seeds. Cut peppers into thin strips and layer into the bottom of pan.

Add a medium sized diced red onion and crumble about 6-8 ounces of Montrachet Goat cheese into the pan, spreading it evenly.

In a mixing bowl, add 2 eggs, 2/3 cups milk and 2 tablespoons of olive oil. Beat the mixture, than add some salt, pepper and a bit of parsley. Pour into pie crust.

Bake at 375 for about 20 minutes, or until crust is nicely golden and the egg mixture firm.

Bon appetit!

PS: if you don't like goat cheese, use grated mozzarella. You can also substitute another vegetable for the peppers.
Basically, anything goes....



For Home Page, click Pardon Me For Asking